Food preparation and cooking. Cookery units. Student guide / Rowland Foote ... [et al.].

Contributor(s):

Material type: Text

TextSeries: Catering and hospitality. NVQ/SVQ 2 | Catering and hospitality, NVQ/SVQ2Publication details: Cheltenham : Stanley Thornes, 1996.Edition: 2nd edDescription: v, 442p. : ill. ; 28 cmISBN:

9780748725663 (pbk.) :
0748725660

Other title:

Cookery units
Student guide

Subject(s):

DDC classification:

642.076 FOO

LOC classification:

TX820 .F66 1996

Summary: This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	642.076 FOO (Browse shelf(Opens below))	1	Available		110816

Previous ed.: 1993.

Includes index.

Published in association with City and Guilds of London Institute.

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved.